Chicken Gravy Enchilada Casserole

Chicken Gravy Enchilada Casserole

22

"An enchilada casserole using leftover chicken and gravy. You can also use turkey. Classic Tex-Mex cuisine. Serve with salsa, shredded lettuce, sour cream and black olives if desired."

Ingredients

2 h servings 426 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1308 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. In a large skillet combine chicken, gravy, water, onion, celery, chile peppers, garlic salt, salt and pepper. Stir together to mix. Cover skillet and simmer over low heat for 1 to 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a 11x14 inch baking dish layer 6 tortillas, then 1/2 of the chicken mixture, then 1/2 of the cheese. Repeat layers. Bake in the preheated oven for 30 to 40 minutes or until cheese is melted and bubbly.
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Reviews

22
  1. 25 Ratings

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This was delicious, but I was a little confused about the directions. I didn't know why I needed to simmer it for 2 hours when the chicken was already cooked, so I simmered for less than 1/2 an...

Delicious, delicious, delicious, this receipe is perfect! I followed it entirely the first time we made it and then improved the second...it was fabulous both times! We added more of a variet...

My wife and I liked this a lot. I made a few touch-ups: - I veganized the recipe by using seitan instead of chicken. I lightly browned the seitan in a couple tablespoons of canola oil. Seitan ...